Saturday, August 28, 2010

More veganizing of old favorites

A couple of new additions. I got a little more adventurous this week and made two family favorites - this time in a veganized fashion! Kinda tricky but both turned out pretty yummy. Not exactly the same flavors but pretty good none-the-less and very good stand-ins I think. First pic is the veganized Chicken Divan (creamy broccoli and chicken casserole topped with cheese) made with Gardein Scallopini and the second pic is the veganized "Fo Fars" (meat pastries) made with Gardein steak

Vegan "Chicken" Divan
(this makes a small casserole dish - if you are having company, I would suggest doubling the recipe)
1/4 cup vegan butter
1/8 cup flour
1 3/4 cups faux chicken broth
1/2 cup cashew cream
1 t curry powder
1/2 cup Veganaise
2 t olive oil
2 Gardein Scallopini fillets
1 1/2 cups blanched broccoli spears
1/2 cup bread crumbs
1 1/2 T vegan butter
1/2 t salt
1 t curry powder
In a medium saucepan over medium heat, melt butter. Whisk in flour to form paste. Slowly whisk in the broth, being careful not to let lumps form. Stir until smooth and bubbly. Add cashew cream and curry powder, stirring to incorporate. Remove from heat and stir in Veganaise. Set aside. Cut scallopini fillets into bite-sized pieces. Heat skillet and add olive oil. Add scallopini and cook until browned. Coat small casserole dish (8x8 would work but if you have a bit smaller dish, it will fit a tad better - I used a 4x8) with cooking spray. Cover bottom of dish with broccoli. Top with scallopini. Pour sauce evenly over broccoli and scallopini. Melt remaining butter. Add bread crumbs, salt and curry powder. Sprinkle mixture over casserole. Bake in 350 degree oven for 20 min or until casserole is lightly browned and bubbly. Serve over rice.

Fo Fars
Pastry crust:
1 1/2 cups flour
1/2 t salt
1/2 cup vegan shortening
4-5 T cold water
Stir together flour and salt. Cut in shortening until crumbs form. Add water one tablespoon at a time until dough sticks together. Form 8 balls of dough. Roll out each ball into a circle. Set aside.
1 package Gardein Steak Tips, chopped into small pieces
2 t olive oil
1 onion, chopped
1 1/2 t sea salt
1 t freshly ground pepper
In a skillet over medium high heat, add olive oil. Add onion and cook for 3 min. Add Gardein. Cook until Gardein is browned (about 5 min). Add salt and pepper. Evenly distribute mixture among rolled pastry rounds. Fold pastry rounds in half and pinch sides to seal. Place pastries on cooking sheet coated with cooking spray. Bake 10-15 min in 350 degree oven until lightly browned.
Growing up, my dad and sister and I liked to dip our fo fars in ketchup (I know, sounds dreadful!!!). It really was tasty. My husband decided to try a mixture of A1 and ketchup to dip these tasty parcels in - I am afraid we have found a new favorite condiment for them! As odd as it sounds, this sauce really tastes fabulous on them!!

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Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.